Keto Strawberry Cheesecake Chimichanga
If you are a fan of strawberry cheesecake, you will love our Keto Strawberry Cheesecake Chimichangas! Made using a homemade egg wrap, these Keto dessert chimichangas are free from additives and fillers. The wraps are made from a homemade egg-based batter cooked in a thin layer. The wraps are then stuffed with sweetened cream cheese and diced strawberries. They are fried in a pan with Keto-friendly avocado oil until they are crispy on all sides. After being fried, they are dusted with powdered sweetener and served with additional fresh strawberries.
How to Make It
Step 1
In a blender-safe cup, blend 6 oz softened cream cheese, egg yolk, egg whites, and xanthan gum. To soften the cream cheese, place it in the microwave for 20-30 seconds before transferring it to the blender cup. Blend with an immersion blender until smooth. You can also do this in a small food processor. Set aside.
Step 2
Preheat a medium-sized nonstick skillet over medium heat. Heat until hot. Then add 1 oz of batter to the skillet and spread it around into a thin circle. We like to use the underside of a ladle to do this. Allow it to cook until the top is puffed and there are bubbles on the surface.
Step 3
Flip using a metal spatula and cook for a few seconds on the other side until cooked through. Transfer to a plate. Repeat with the remaining batter. Stack the wraps on top of each other. Doing so will keep them warm and flexible.
Step 4
To make the strawberry cream cheese filling, beat 4 oz softened cream cheese, 3 ½ tbsp of sweetener, and a pinch of salt in a mixing bowl. A hand mixer is easiest, or you can mix it with a spatula. Set this aside.
Step 5
Evenly divide the cream cheese mixture between the wraps. Chop the strawberries into a small dice. Evenly divide the diced strawberries on top of the cream cheese filling. Fold in the sides and then roll up the wrap. Set aside on a plate.
Step 6
Heat the same skillet over medium heat until hot. Add the avocado oil and heat until shimmering. Add in the chimichangas seam side down. Doing this will “seal” the chimichangas. Cook on the first side for a couple of minutes, turning the heat to low if necessary. Flip and repeat on the other side until golden brown. Place the cooked chimichangas on a plate.
Step 7
Sprinkle the crispy chimichangas with powdered erythritol. Allow the chimichangas to cool slightly. Serve immediately after cooling with fresh sliced strawberries on the side.
Ingredients
- Cream cheese
6 oz
- Egg yolk
1 large
- Egg whites
10.5 oz
- Baking Aids Xanthan Gum
0.13 tsp
- Cream cheese
4 oz
- Erythritol Granulated
3.5 tbsp
- Strawberries
5 medium – 1 1/4″ diameter
- Avocado oil
0.25 cup
- Powdered Erythritol (Icing Sugar)
1 tbsp